FTFA:And it doesn't just sound awesome, the dust is mostly made up of minerals and salts, so it helps in the fermentation process and actually lends to the flavor, giving it "a subtle but complex earthiness."

So would dirt from my yard. And "helping the fermentation process" is probably only technically correct (.jpg). I mean, c'mon... you need certain levels of salts and minerals for yeast health, but I'm willing to bet Dogfish Head already has brewing water with a profile to meet those needs. A little sprinkle of moon dust isn't doing a damn thing, and no one is going to taste it in the quantities used.

First up, moon beer. Now the beancounters down in accounting told me we couldn't afford $7 in moon rocks, much less $70 million. But would I let those pencil-necked eyeshade wearing naysayers stand in the way of SCIENCE? Heck no!

This is how the aliens take over our brains. I know it's true, because I had some last night and found out later from witnesses that I acted very "out of character". And get this, I don't remember a thing!

LittleSmitty:Color me unimpressed, however it does remind me to go pick up some propane so I can brew a batch of Russian Imperial Stout. And I need to bottle up the Cyser that's been aging for the past 10 months.

Is that just sitting in a carboy? What kind of conditions do you keep it in for that length of time? I'm very much a beginner at homebrewing but haven't had anything turn out worse than "only a little better than i can buy for the same money as the ingredients cost" (discounting all the equipment...)

Doesn't sound very tasty. I seem to recall that when the Apollo astronauts returned to the LEM and removed their helmets, they described the smell of lunar regolith dust as a combination of burnt gunpowder and hot metal.

StroboscopicCamel:LittleSmitty: Color me unimpressed, however it does remind me to go pick up some propane so I can brew a batch of Russian Imperial Stout. And I need to bottle up the Cyser that's been aging for the past 10 months.

Is that just sitting in a carboy? What kind of conditions do you keep it in for that length of time? I'm very much a beginner at homebrewing but haven't had anything turn out worse than "only a little better than i can buy for the same money as the ingredients cost" (discounting all the equipment...)

Yes, just sitting in the carboy. But I've racked it three times so it doesn't sit on the dead yeast. It just sits in my room in the dark (I work nights so my room is a cave) with stable temps. It has clarified nicely and had quite the kick when I sampled it the last time I racked it.

This was my first batch of Cyser. My first batch of Meade never made it to the bottle stage. I used a lot more honey for the Cyser and it definitely needed to age a bit.

I'm a beginner myself, though I was mighty pleased with my first batch of beer. I brewed a Porter, and it turned out very much like Anchor Porter, which was what I was shooting for. I'm still at the partial grain/canned malt stage. After this batch of Stout, I'm going to build a mash tun and try an all grain recipe now that I've got a little experience. Canned malt is pricey compared to all grain, so I expect my ingredient cost to drop considerably

First up, moon beer. Now the beancounters down in accounting told me we couldn't afford $7 in moon rocks, much less $70 million. But would I let those pencil-necked eyeshade wearing naysayers stand in the way of SCIENCE? Heck no!

LittleSmitty:StroboscopicCamel: LittleSmitty: Color me unimpressed, however it does remind me to go pick up some propane so I can brew a batch of Russian Imperial Stout. And I need to bottle up the Cyser that's been aging for the past 10 months......Canned malt is pricey compared to all grain, so I expect my ingredient cost to drop considerably

Cool. I started with a rather tasty milk stout, myself. I'm at the partial grain stage as well but not quite ready for all grain just yet, though I found a ginger beer I'm going to try next. If I can come anywhere near a Crabbie's with it I'll be perfectly happy. Cheers!